YOUR SOLIN GENERATED RECIPE
Lemon Herb Baked Cod with Roasted Asparagus
Flaky cod fillets oven-baked with zesty lemon and aromatic herbs, served alongside crisp-tender roasted asparagus for a bright and refreshing finish.
INGREDIENTS
8.5 oz Cod fillet
200 grams Asparagus spears
6 grams Olive oil
15 grams Lemon juice
2 grams Lemon zest
3 grams Garlic
1 grams Dried oregano
1 grams Sea salt
1 grams Black pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper for easy cleanup.
Trim the tough, woody ends off the asparagus spears and spread them out on one half of the prepared baking sheet.
Pat the cod fillets completely dry with a paper towel and place them on the other half of the baking sheet.
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, and dried oregano until well combined.
Drizzle the lemon-herb mixture evenly over both the cod fillets and the asparagus spears.
Sprinkle the sea salt and black pepper over everything to ensure even seasoning.
Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is vibrant and tender.
Serve immediately, garnishing with extra fresh herbs if desired.